While it is common to soak meat in a marinade before throwing it on the grill, we wanted to try a different approach. Because wet meat simply steams on the grill, we suggest marinating the meat after grilling it to achieve a charred crust. Simply season your steak with salt, pepper and sugar before searing….

Fresh herbs overflow in the garden and at farmers markets in most of the country at this time of year. My 3-year-old granddaughter eats them by the handful straight from her garden. I prefer to scatter them with abandon over salads, roasted vegetables, rice bowls and anything from the grill. This season, I’m whirling a…

The tastes of summer are bountiful. Colorful fruits and vegetables abound, and barbecuing is the welcome technique to complement summers’ best produce. Pork ribs have a permanent place on my summer menu; particularly baby back ribs that are meaty and happily take on the Asian flavors of this zesty marinade. Growing up, summer barbecues at…

The nicest thing happened to me one day as I rifled through the mail. I got a letter from Dr. C. Eugene Allen, a professor and food scientist at the University of Minnesota who just happened to be a fan of this column. He was responding to a teriyaki marinade recipe for venison I’d offered…